Quinoa Bowl Recipe
With seasonal vegetables and tahini
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Ingredients
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Grains
Vegetables
Sauce
Garnish
Method
Preparing the Grains
- 1
Rinse the Quinoa
Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold running water for about 1-2 minutes to remove the bitter coating.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
Cooking the Vegetables
- 3
Prepare the Vegetables
Chop 1 medium zucchini, 1 medium bell pepper, and 1 medium carrot into bite-sized pieces. Halve the cherry tomatoes.
- 4
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini, bell pepper, and carrot, and sauté for about 5-7 minutes until they are tender. Add the cherry tomatoes and spinach, and cook for an additional 2-3 minutes until the spinach is wilted.
Making the Tahini Sauce
- 5
Mix the Sauce Ingredients
In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of water, 1 teaspoon of salt, and black pepper to taste until smooth and creamy.
Assembling the Bowl
- 6
Combine Ingredients
In serving bowls, layer the cooked quinoa at the bottom, followed by the sautéed vegetables on top.
- 7
Drizzle with Sauce
Drizzle the tahini sauce over the quinoa and vegetables.
- 8
Garnish and Serve
Sprinkle with fresh parsley and sesame seeds before serving. Enjoy your nutritious quinoa bowl!